Defoamer for tofu and fried tofu
Introducing "TOFU UP" Easy to use and excelent defoaming.
<Benefits of TOFU UP> •Fast working and long lasting defoaming effect. Prevents the soy mash from boiling over of the pot. •Makes tofu with less bubbles, smooth texture and bouncy body. •Fine separation of residual solids from soy milk to improve work performance remarkedly. •Prevents uneven cooking of the soy mash,improves extraction of protein and soy milk yield. •No silicone resin included. Ingerdients are vegetable oils, higher fatty acids, soy lecitin, calcium carbonate, magnesium carbonate etc.
基本情報
<Standard use> •Add TOFU UP to the “raw soy milk” (mashed soy beans) before heating. •Standard dosage is approximately 5-8 g (0.18-0.28 oz.) of TOFU UP per 1.3 kg (2.9 lbs. or 1.8 liters) of raw (dry) soy beans. * Adjust the amount used, according to the actual foaming. <Precautions> •Store in a cool dry dark place. Seal tight after opening. •Preparation for antifoaming during boiling soy milk. Do not add for filtration and/or pressing processes.
価格情報
For details, refer to a "TOFU UP" brochure, call us or e-mail us.
納期
型番・ブランド名
"TOFU UP" Series.
用途／実績例
•Shows both immediate and long-lasting antifoaming effects. Good antifoaming effect leads to preventing overspills during boiling. •Good separation of soy milk and “okara” (soy milk residue) results in good yield of soy milk and reduces the cost of tofu production. •Soy milk with less foaming leads to tofu of high quality.
ラインアップ（2）
| 型番 | 概要 |
|---|---|
| powder | |
| liquid |
